Uploaded January 2022 | Updated September 2026, 16 hours ago
This is an old standby, and I do mean old, in the sense that in my life of 45+ years, no one in my age cohort, or younger, has ever served these at any event I attended. It may be time to bring them back. Due to their contents they are best as a passed hors d’oeuvres rather than left on a table.
Using a star tip for your piping bag is highly recommended, since it is possible to make nice-looking eggs with minimal skill. If, however, you find yourself piping with a plastic bag and no tip at all, I suggest holding the aperture centered on the cavity, just above the plane of the sliced egg. Start piping and keep going until a mound forms up to the aperture of the bag. Then quickly twitch the aperture to left or right, as flatly as possible, to produce as close to a hemisphere of filling as possible.
Once these are made they can be held for about a day, preferably in a specialized container, to minimize the amount of air or water in the container, while also keeping them sitting face-up. In lieu of such, consider a bed of shredded cabbage, which will be drier than any form of lettuce. Properly washed, polished pea-gravel might also work, if the pieces are large enough not to stick to the eggs.
Makes 12 deviled egg halves, enough for 3-12 people.
Equipment:
• small saucepan with lid (for boiling eggs)
• large mixing bowl
• piping bag with star tip
• specialized deviled egg tray (recommended)
Ingredients:
6 ea eggs hard-boiled, peeled
2 Tbsp cream cheese softened
1 Tbsp mayonnaise
1/2 Tbsp capers minced
1 ea dill pickle spear brunoise
1/2 tsp Dijon mustard
1/2 tsp white vinegar
1/2 tsp dill fronds minced
to taste hot sauce, salt, pepper 1/2 tsp salt to start
Garnish with: Paprika or dill fronds
Procedure:
1. Slice the peeled, hardboiled eggs in half longitudinally.
2. Place the yolks into the mixing bowl.
3. Add all remaining ingredients, save for the garnish, to the bowl.
4. Mix well, attempting to smash any and all lumps of yolk material.
5. If need be, thin with additional vinegar or mayonnaise; taste to determine which.
6. Once the filling is mixed as well as possible, carefully transfer it to the tip of a piping bag.
7. Pipe the mixture into the emptied half-egg whites.
8. Optionally garnish with sprinkled paprika or with dill fronds.
9. Serve on a specialized platter, or on a plate garnished with kale or lettuce leaves.
10.Do not let these sit out for a long period of time. Put out only a few at a time, for a half-hour at most, and then discard them if they have been sitting out.
Music: bensound.com/royalty-free-music
This is an old standby, and I do mean old, in the sense that in my life of 45+ years, no one in my age cohort, or younger, has ever served these at any event I attended. It may be time to bring them back. Due to their contents they are best as a passed hors d’oeuvres rather than left on a table.
Using a star tip for your piping bag is highly recommended, since it is possible to make nice-looking eggs with minimal skill. If, however, you find yourself piping with a plastic bag and no tip at all, I suggest holding the aperture centered on the cavity, just above the plane of the sliced egg. Start piping and keep going until a mound forms up to the aperture of the bag. Then quickly twitch the aperture to left or right, as flatly as possible, to produce as close to a hemisphere of filling as possible.
Once these are made they can be held for about a day, preferably in a specialized container, to minimize the amount of air or water in the container, while also keeping them sitting face-up. In lieu of such, consider a bed of shredded cabbage, which will be drier than any form of lettuce. Properly washed, polished pea-gravel might also work, if the pieces are large enough not to stick to the eggs.
Makes 12 deviled egg halves, enough for 3-12 people.
Equipment:
• small saucepan with lid (for boiling eggs)
• large mixing bowl
• piping bag with star tip
• specialized deviled egg tray (recommended)
Ingredients:
6 ea eggs hard-boiled, peeled
2 Tbsp cream cheese softened
1 Tbsp mayonnaise
1/2 Tbsp capers minced
1 ea dill pickle spear brunoise
1/2 tsp Dijon mustard
1/2 tsp white vinegar
1/2 tsp dill fronds minced
to taste hot sauce, salt, pepper 1/2 tsp salt to start
Garnish with: Paprika or dill fronds
Procedure:
1. Slice the peeled, hardboiled eggs in half longitudinally.
2. Place the yolks into the mixing bowl.
3. Add all remaining ingredients, save for the garnish, to the bowl.
4. Mix well, attempting to smash any and all lumps of yolk material.
5. If need be, thin with additional vinegar or mayonnaise; taste to determine which.
6. Once the filling is mixed as well as possible, carefully transfer it to the tip of a piping bag.
7. Pipe the mixture into the emptied half-egg whites.
8. Optionally garnish with sprinkled paprika or with dill fronds.
9. Serve on a specialized platter, or on a plate garnished with kale or lettuce leaves.
10.Do not let these sit out for a long period of time. Put out only a few at a time, for a half-hour at most, and then discard them if they have been sitting out.
Music: bensound.com/royalty-free-music
